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SERVINGS: 4
Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them.
Suggested Pairing
The full flavor of shrimp is reason enough to drink a full-bodied Chardonnay with this dish. Try a bottle from California or Australia.
1/2 ounce dried porcini or other dried mushrooms
2/3 cup boiling water
4 cups canned low-sodium chicken broth or homemade stock
2 cups bottled clam juice
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
4 cloves garlic, minced
1 1/4 cups arborio rice
1/2 pound mushrooms, cut into thin slices
1/4 cup dry white wine
1 teaspoon salt
1/2 pound medium shrimp, shelled
1/2 pound bay scallops
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1st Keep
 toreapage
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